Spinach Crepes with Ricotta and Feta
Spinach crepes are regular crepes with a handful of baby spinach blended right into the batter. They come out a vivid green with a mild, fresh flavor, and they make a striking savory lunch or brunch dish. They’re also a fun way to get a few greens into breakfast.
The trick is the blender: blend the spinach with the liquid first until it’s completely smooth, then add the flour. Spinach that’s only chopped leaves flecks that tear the crepes.
Tips for spinach crepes
- Blend the spinach first. Blending it with the milk and eggs until there are no visible pieces gives an even color and smooth crepes.
- Keep the heat moderate. Browning dulls the green. Cook just until the crepes set and the edges lift.
- Rest the batter. Same as any crepe batter, 30 minutes makes them more tender. See Blender Crepes for the method.
- Season the filling carefully. Feta and Parmesan are both salty.
Spinach crepes also pair beautifully with the smoked salmon and dill filling from Smoked Salmon Crepes, and with the savory ideas in Types of Crepes.
Frequently asked questions
Do spinach crepes taste like spinach?
Only mildly. Raw baby spinach is gentle, and blended into the batter it mostly adds color and a fresh, green flavor.
Can I use frozen spinach?
Yes. Use 1/3 cup (about 60 g) thawed frozen spinach, squeezed very dry. The color will be a little darker.
Why did my spinach crepes turn brown?
The heat was too high or they cooked too long. Cook them over medium heat for just long enough to set them, so the bright green color stays.
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